Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe
If you’re craving a meal that bursts with Mediterranean sunshine and vibrant flavors, let me introduce you to the wonderful Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe. This dish is an absolute game-changer for busy weeknights — the juicy, herb-infused chicken and fluffy rice cook together in the Instant Pot, marrying their flavors beautifully while you whip up a refreshing Greek salad and cooling tzatziki on the side. It’s fresh, comforting, full of color, and feels like a little trip to Greece right on your plate.
Ingredients You’ll Need
This recipe is deceptively simple, but don’t let that fool you—each ingredient plays an important role in creating layers of flavor, texture, and that authentic Greek vibe. From fresh herbs to tangy lemon juice, these essentials pull together a harmonious dish that’s as nutritious as it is delicious.
- Chicken breasts (skinless, diced): The star protein that soaks up all those aromatic herbs and spices for juicy bites.
- Garlic cloves (minced or grated): Adds that unmistakable pungent kick that brightens every element.
- Dried oregano: Key to capturing that classic Greek souvlaki flavor you won’t forget.
- Dried rosemary: Earthy and fragrant, it complements oregano perfectly.
- Sweet paprika: Provides a subtle smokiness and beautiful color to the chicken.
- Salt and pepper: Elevates every flavor component and balances the dish.
- Olive oil: Essential for tenderizing the meat and giving a silky finish to everything.
- Juice of half a lemon: Lends a fresh, zesty brightness that lifts the entire plate.
- Long-grain rice (rinsed): Absorbs all the juicy chicken and broth flavors perfectly without getting mushy.
- Vegetable or chicken stock: Deepens the savory notes in the rice, making it richer than plain water.
- Lemon zest: Adds a fragrant citrus pop to the rice and chicken.
- Fresh tomato wedges: Bring juicy, tangy sweetness to the accompanying salad.
- Bell pepper slices: Introduce crunch and a mild sweetness.
- Cucumber slices: Cool and crisp contrast in the salad and tzatziki.
- Red onion (thinly sliced): Adds bite and color to the salad.
- Chopped parsley and mint: Fresh herbs that brighten and refresh all the flavors.
- Red wine vinegar: Brings acidity that balances the richness in the salad.
- Kalamata olives: Salty, fruity bursts that are unmistakably Greek.
- Greek yogurt or plain unsweetened yogurt: The base of the creamy, cooling tzatziki sauce.
How to Make Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe
Step 1: Marinate the Chicken
Start by combining the diced chicken breasts with minced garlic, dried oregano, rosemary, sweet paprika, salt, pepper, olive oil, and freshly squeezed lemon juice. Give it a good mix so every piece is coated in this fragrant marinade. Set it aside for 5 to 10 minutes — even a short marinade elevates the flavors and tenderizes the chicken beautifully.
Step 2: Prepare the Rice Base
Rinse the long-grain rice thoroughly under cold water until it runs clear to remove excess starch, which keeps the rice fluffy after cooking. Tip the rice into the Instant Pot then pour in the vegetable or chicken stock along with the lemon zest. This stock infuses the rice with more depth while the lemon zest adds that lift of brightness.
Step 3: Layer the Chicken
Place the marinated chicken cubes evenly on top of the rice—not stirring it in, just layering. This allows the chicken juices to seep down while cooking, flavoring the rice beneath. Close the lid and set the Instant Pot to pressure cook for 5 minutes.
Step 4: Prepare the Greek Salad and Tzatziki
While the Instant Pot is working its magic, slice the tomatoes, bell pepper, cucumber, and red onion for the salad. Toss them with chopped parsley, mint, Kalamata olives, red wine vinegar, olive oil, salt, pepper, and a sprinkle of dried oregano for a truly authentic Greek salad. For tzatziki, mix grated cucumber, minced garlic, Greek yogurt, lemon juice, salt, pepper, and a splash of olive oil—the result is a luscious sauce with just the right cooling effect.
Step 5: Finish and Serve
Once the cooking time is up, carefully release the pressure and open the Instant Pot. Drizzle a little olive oil and lemon juice over the chicken and rice for an extra fresh touch. Serve alongside your bright Greek salad and creamy tzatziki for a meal that hits every note: savory, fresh, creamy, tangy, and utterly satisfying.
How to Serve Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe
Garnishes
Fresh herbs like parsley or mint sprinkled on top elevate the dish with vibrant color and fresh, aromatic notes. A wedge of lemon on the side invites that extra citrus squeeze, brightening each bite.
Side Dishes
This meal already shines wonderfully on its own, but if you want to add a bit more, warm pita bread or crispy roasted potatoes pair beautifully. They soak up any leftover tzatziki or chalice of olive oil, making every mouthful even more indulgent.
Creative Ways to Present
Serve the chicken souvlaki rice nestling the salad and tzatziki in a divided platter for a gorgeous, restaurant-style presentation. You can also layer the components in a bowl or wrap everything in warm pita for a tasty handheld gyros-inspired twist.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container refrigerated for up to 3 days. The flavors even deepen over time, making for delicious next-day meals.
Freezing
If you want to freeze portions, separate the chicken souvlaki rice from the Greek salad and tzatziki. Store the rice and chicken in a freezer-safe container for up to 2 months. Fresh salad and tzatziki are best made fresh or kept refrigerated for just a couple of days.
Reheating
Reheat leftover chicken rice gently in the microwave or on the stovetop with a splash of water or stock to keep it moist. It’s best to add fresh tzatziki and salad after warming up to keep those textures crisp and refreshing.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and add a bit more richness to the dish. Just adjust cooking times slightly if your pieces are larger or bone-in.
Is it possible to make this recipe without an Instant Pot?
Yes, you can cook the rice on the stove and grill or sauté the marinated chicken separately. While it’s a bit more hands-on, you’ll still enjoy all those lovely flavors.
How spicy is this recipe?
This meal leans more toward aromatic and savory than spicy, thanks to herbs like oregano and rosemary. You can add a pinch of chili flakes if you want a little heat.
Can I substitute Greek yogurt in the tzatziki?
Plain unsweetened yogurt works well, but Greek yogurt is thicker and creamier, giving you that classic tzatziki texture. Strain regular yogurt to thicken if preferred.
What kind of rice works best for this recipe?
Long-grain rice is ideal because it stays fluffy and separate after cooking under pressure. Avoid short-grain varieties which might get too sticky.
Final Thoughts
This Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe has quickly become one of my all-time favorite quick dinners to make. Its delightful blend of juicy chicken, fragrant rice, and fresh salad components feels so gourmet yet comes together in a flash. I can’t recommend it enough for anyone wanting a delicious, fuss-free meal with serious flavor and sunshine vibes on the side. Give it a try and watch it become a family favorite!
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Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Instant Pot Chicken Souvlaki Rice recipe is a quick and flavorful Mediterranean-inspired meal that combines tender marinated chicken, aromatic rice cooked in broth with lemon zest, along with fresh Greek salad and creamy homemade tzatziki. It’s an easy one-pot dish perfect for weeknight dinners delivering authentic Greek flavors in under an hour.
Ingredients
Chicken and Marinade
- 2 chicken breasts, skinless, diced into 1-inch cubes (about 1 lb. of meat)
- 5 garlic cloves, peeled and minced or grated
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon sweet paprika or mild
- 1 teaspoon salt
- 2 tablespoons olive oil
- Juice of ½ lemon
- A pinch of pepper
Rice
- 1.3 cups long-grain rice, rinsed 4-5 times with cold water
- 1.5 cups vegetable stock or chicken stock
- Zest of 1 lemon
Greek Salad
- 2 tomatoes, sliced into wedges
- ½ bell pepper, sliced
- 1 medium cucumber, sliced
- ½ red onion, thinly sliced
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 1.5 tablespoons red wine vinegar
- 2–3 tablespoons olive oil
- A generous pinch of salt and pepper
- ⅓ cup Kalamata olives
- ½ teaspoon dried oregano
Tzatziki Sauce
- ½ cup Greek yogurt or plain unsweetened yogurt
- ½ medium cucumber, grated
- 2 small cloves garlic, minced
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- A pinch of pepper
- A little olive oil drizzle (optional)
Instructions
- Prepare the Chicken Marinade: In a bowl, combine the diced chicken breasts with garlic, dried oregano, dried rosemary, sweet paprika, salt, olive oil, lemon juice, and a pinch of pepper. Mix thoroughly to coat the chicken well and set aside to marinate for 5-10 minutes to allow the flavors to penetrate.
- Prepare the Rice: Rinse the long-grain rice several times under cold water until the water runs clear to remove excess starch. Drain well. Add the rinsed rice to the Instant Pot, then pour in the vegetable or chicken stock along with the lemon zest for a bright citrus note.
- Layer the Chicken: Place the marinated chicken cubes evenly on top of the rice in the Instant Pot without stirring, ensuring the chicken stays on top to cook properly.
- Pressure Cook: Secure the Instant Pot lid and set it to pressure cook on high for 5 minutes. While it cooks, prepare the Greek salad and tzatziki sauce.
- Prepare Greek Salad: In a large bowl, combine sliced tomatoes, bell pepper, cucumber, red onion, chopped parsley, chopped mint, Kalamata olives, dried oregano, red wine vinegar, olive oil, salt, and pepper. Toss well and set aside to let the flavors meld.
- Prepare Tzatziki Sauce: Grate the cucumber and squeeze out excess moisture. In a small bowl, mix the cucumber with Greek yogurt, minced garlic, lemon juice, salt, pepper, and an optional drizzle of olive oil. Stir until well combined and creamy.
- Finish Cooking and Serve: When cooking finishes, perform a quick pressure release. Carefully remove the lid, drizzle a little olive oil and lemon juice over the chicken and rice mixture for added freshness. Serve hot accompanied by the fresh Greek salad and cool tzatziki sauce for a perfectly balanced meal.
Notes
- Ensure rice is rinsed thoroughly to prevent it from becoming sticky or gummy during pressure cooking.
- Marinating the chicken for longer (up to an hour) will deepen the flavor, but 5-10 minutes works well for a quick meal.
- You can substitute chicken breasts with thighs for juicier meat, adjusting cooking time slightly if needed.
- If you prefer, use chicken stock for more flavor or vegetable stock for a lighter taste.
- The tzatziki sauce can be prepared a day ahead and refrigerated for enhanced flavor.
- Adjust salt and pepper in all components according to taste preferences.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
